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Slow Cooker Mississippi Pot Roast Sliders Recipe

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4.2 from 13 reviews

  • Author: Sara
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings

Description

Slow Cooker Mississippi Pot Roast Sliders are a flavorful and tender pulled beef sandwich featuring a chuck roast cooked low and slow with ranch and au jus seasonings, buttery pepperoncini peppers, and melted provolone on soft Hawaiian rolls. Perfect as a hearty, crowd-pleasing slider for gatherings, game day, or family dinners.

Ingredients

Main Ingredients

  • 1 3-pound chuck roast
  • 1 1-ounce packet ranch dressing mix
  • 1 1-ounce packet au jus gravy mix
  • 1/4 cup butter
  • 1/2 cup sliced pepperoncini peppers
  • 1/4 cup pepperoncini juice

Slider Assembly

  • 12 count Hawaiian rolls
  • 12 slices provolone cheese
  • 1/4 cup sliced pepperoncini peppers for topping

Butter Topping

  • 2 tablespoons butter
  • 1 teaspoon garlic salt
  • 1 teaspoon finely chopped parsley

Instructions

  1. Prepare Slow Cooker: Add the chuck roast, ranch dressing mix packet, au jus gravy mix packet, 1/4 cup butter, 1/2 cup sliced pepperoncini peppers, and 1/4 cup pepperoncini juice to your slow cooker. This mixture will infuse the meat with savory and tangy flavors while cooking.
  2. Cook the Roast: Set the slow cooker to cook on high for 6 hours or on low for 8 hours. This slow cooking method breaks down the chuck roast to be tender and easy to shred.
  3. Shred the Meat: Once fully cooked, remove the roast and shred it with forks. Discard any visible fat to keep the sliders tasty but not greasy.
  4. Preheat Oven: Set your oven temperature to 350°F (175°C) to prepare for baking the assembled sliders.
  5. Prepare Baking Dish: Lightly grease a 9×13 inch baking dish to prevent sticking.
  6. Assemble Sliders Bottom: Slice the Hawaiian rolls in half horizontally. Place the bottom halves in a single layer in the baking dish.
  7. Add Cheese Layer: Place six slices of provolone cheese evenly across the bottom halves of the rolls.
  8. Add Shredded Beef: Spread all the shredded pot roast evenly over the cheese.
  9. Top with More Cheese and Peppers: Layer the remaining provolone slices on top of the beef and sprinkle the 1/4 cup sliced pepperoncini peppers over the cheese.
  10. Place Top Rolls: Cover the layered ingredients with the top halves of the Hawaiian rolls.
  11. Make Butter Mixture: Melt 2 tablespoons of butter and stir in garlic salt and finely chopped parsley for added flavor and a golden finish.
  12. Brush Rolls: Generously brush the tops of the rolls with the melted butter, garlic salt, and parsley mixture.
  13. Bake Sliders: Bake in the preheated oven for 15 minutes or until the tops are golden brown and the cheese is melted, making the sliders warm and gooey.
  14. Serve: Remove from oven and serve immediately to enjoy the juicy, cheesy sliders at their best.

Notes

  • Use Hawaiian rolls for their soft texture and subtle sweetness, balancing the tanginess of the pepperoncini.
  • Adjust pepperoncini quantity to control the heat and tang level according to your preference.
  • Leftover shredded beef can be refrigerated for up to 3 days or frozen for longer storage.
  • For added flavor, sprinkle a little extra parsley on top before serving.
  • If you prefer spicier sliders, add a few dashes of hot sauce to the beef mixture before assembling.
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Sandwiches
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://sarabaking.com/slow-cooker-mississippi-pot-roast-sliders-recipe/